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4/19/2003
Service Consolidation
To insure food doesn’t loiter in “hot windows” and customers aren’t sitting long with dirty plates in front of them, many restaurants implement a “ full hands” program. This system requires the staff to enter or leave the kitchen with something in their hands.
For Example:
When a member of the waitstaff needs to check on some food in the kitchen, they will scan the dining room for something to take with them. If their food isn’t ready, they will grab someone else’s and deliver it with a smile.
One of the effects of teaching staff this system is the elimination of “tunnel vision.” Employees become aware of food in the window when they can’t leave the kitchen without it. It also ensures they will be more apt to concentrate on tables. It becomes habitual and improves many aspects of food service. From building an enthusiastic work environment to standardizing efficiency in the restaurant, “Full Hands” is a simple program that will compliment any business.
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